Weeknight or weekend, this time of year our grills are constantly lit!
| | GETTING OUT OF THE KITCHEN AND COOKING OUTSIDE ON THE GRILL IS A MAJOR SEASONAL HIGHLIGHT! So much so, that Fossil Farms has dedicated the entire month of July to a way of life we've phrased, "Grill Life." Picked up sweet corn on the cob from the farmers market last weekend? Grill'em! Foraged some magnificent mushrooms you've ensured aren't poisonous? Grill'em! Received a delivery of Fossil Farms premium all natural proteins recently? Grill'em! Summer is a season of abundance with long, sun-shiney days that enable produce to yield by the handfuls and more sunlight in the day to enjoy the great outdoors. Whether it's a weeknight or the weekend, grilling is the way to embrace the elements of Summer we all look forward to: being outside and keeping things simple.
If you're interested in cooking up something a little bit different, or dare we say wild, in the near future, below are a few of our go-to proteins for grilling! | | PEKIN DUCK BURGER Fossil Farms' juicy and tender Pekin Duck Burgers are 85% lean, made from ground muscle and absolutely zero fillers. Whether cooking on the grill or searing in a pan, we suggest you prepare these burgers to medium rare for the best eating experience.
Benjamin Lehar, Sales Associate for the Midwest Regsion, prepared the Pekin Duck Burger with soy glazed mushrooms, onion + bacon, kimchi mayo + arugula on a brioche bun.
For the soy glazed mushrooms: sauté button mushrooms in a dry pan with salt and pepper. Deglaze with soy sauce, rice vinegar, sesame oil, and sugar mixture. In a separate pan, cook down bacon + onion until jammy. Then, mix the two together and set aside.
For the kimchi mayo: stir together scallions, chopped garlic, chopped kimchi and a splash of kimchi juice together with mayonnaise. | | |
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